Slow Roast Corned Beef
Discover the ultimate comfort food with this Slow Roast Corned Beef recipe, a truly savory delight that transforms a classic dish into a tender, flavor-packed masterpiece. Featuring a perfectly seasoned corned beef brisket rubbed with a blend of Dijon mustard, brown sugar, ground cloves, and black pepper, this recipe combines searing for caramelized depth and slow roasting for melt-in-your-mouth texture. Nestled with onions, garlic, and bay leaves, and braised in rich beef broth, the flavors of this dish are elevated to perfection. With minimal prep and a low-and-slow cooking technique, this hearty meal is ideal for cozy dinners or festive gatherings. Serve it alongside roasted vegetables, creamy mashed potatoes, or buttery cabbage for a complete meal that's sure to impress! Keywords: slow roast corned beef, tender corned beef recipe, oven-braised corned beef, classic comfort food, holiday corned beef recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds corned beef brisket
- 1 large yellow onion
- 4 whole garlic cloves
- 2 cups beef broth
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon ground black pepper
- 2 whole bay leaves
- 0.25 teaspoons ground cloves
- 1 tablespoon olive oil
Instructions
Preheat your oven to 300°F (150°C).
Remove the corned beef brisket from its packaging and rinse it under cold water to remove excess salt. Pat it dry with paper towels.
In a small bowl, mix together the mustard, brown sugar, ground black pepper, and ground cloves to form a paste.
Rub the spice mixture over the entire surface of the corned beef brisket.
In a large oven-safe roasting pan or Dutch oven, heat the olive oil over medium heat. Sear the corned beef on all sides until lightly browned, about 2-3 minutes per side.
Peel and quarter the yellow onion, and smash the garlic cloves with the side of a knife, leaving them whole.
Place the seared corned beef fat-side up in the roasting pan, and arrange the onion, garlic, and bay leaves around it.
Pour the beef broth into the pan, making sure the liquid comes about halfway up the sides of the brisket. Add more broth or water if needed.
Cover the roasting pan tightly with a lid or foil to trap the steam.
Bake in the preheated oven for 3.5 to 4 hours, or until the corned beef is fork-tender. Check occasionally to ensure there is enough liquid in the pan, adding more if needed.
Once cooked, remove the corned beef from the oven and allow it to rest, covered, for 10 minutes before slicing against the grain.
Serve warm with your favorite sides, such as roasted vegetables, mashed potatoes, or cabbage.
Nutrition Facts
Calories |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 14398 mg | 626% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 48.2 g | ||
| Protein | 348.5 g | 697% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
